The progressive farmer and southern farm gazette., January 29, 1910, Page 60, Image 8

About The progressive farmer and southern farm gazette. (Starkville, Miss.) 1910-1920

Image provided by: Mississippi Department of Archives and History

                
A Republic
Ornamental Fence
at small en«t. will add more to the value of
your place than any other imp-ovenv'nt that
you can make a'd provide n sitive and per
manent pwiidiOB for v-ur lawn and g»*-dens.
Republic Ornamental Fence Fabrics
are made bv cnblmr heavv horirontal wires together and inserting at fre
quent intervals heavy wi-e pickets
crimped o Iv at point of intersection
therein- overcomine the rusting of full
crimped stavs commonly used. Erected
with wooden posts or steel posts with
special wrought steel base.
Our free St vie R'*k shows many
beautiful patterns of fence, cemeterj
arches, trellres etc
J Write for It today
You need farm gates; ask fur specin’
gate circular.
Republic Fence ard Gate Co ,
208 Republic St., No. Chicago, 111
^nJjTvTvm
Hi
A 7 MILLION ROD PRICE
Oiir new prices are based on this enormous output. Prices
the lowest ever made for a high grade lence. We can
SAVE YOU 5 TO 15 CENTS A ROD i
and you’ll say it is the best fence you ever used. Easiest put
up, lasts longest and is the strongest fence made. Sell to user
I AT DEALER’S PRICES FREIGHT PREPAID.
Don’t buy fence AT ANY PRICE before getting our prices.
They will surprise you. We give our customers
30 DAYS FREE TRIAL the ’ are^satislled. Full 1
lineof Farm and Poultry Fence. Very low priceson BARBED
WIRE and CATES. Write today for our free Catalogue.
COILED SPRING FENCE CO. Box 269 WINCHESTER, IND._
|4| CENTS A ROD
■ ■** FOR A 22-INCH HIGH HOG FENCE
„„. .25 CENTS A ROD FOR A 47 INCH FARM FENCE.
ffiffTRAYHtfGyftSffiss' ,<Moot F™rmimrT
SOLD ON 30 DAYS FREE TRIAL 52SV?iSlSS3:“ ^ TKl
IDEAL BARBED WIRE $1.55 FOR 8O*R0D SPOOL + * ^ ^WT
Made of two No. U galvanized Tlessener Steel Wires. Uarbs X * §&> >
3 inches aparL Lowest prices ever made. Catalogue free. M: X ?T W T
__KIT8gLNIAil_BWOTHgW8 Box 123 MUWCIE, IWPIAWA. ^ T E £ Ejfigl?
THE PICAYUNE’S
Handy Atlas »i World
100 Pages. 6x8, Strongly Bound in Cloth
Retail Price .... 1JOQ
Twice-e-We k Picajrune. outside
the < itjr, 1 Year ... ].00
Both together .... 1.40
The Picayune'* Han y Atia* I* a very well
bound volume ol 100 page*. fi*8 iDrhe, jn ,|t„
containing New Map* ol ill stutr.a >•! the
Union and ol Kerry Country In the WolH.
with p-cial Hup* ol l>>uiai*na and Mlssls
alppl I he Map* are nil up-to-Aotr. are heautl
lul'y colored and printed on flrst-cla** paper
Th» Handy t a* alao o ntaln* ’Kiag, ol ali
Nat on* 'In colors Population ol Ml lead
ing rule* Ol the World" and other matter ol
gn at lnten-at The Pl ayun*-'* Hand- Atia*
will bel.» nd , g eat he'p to Sohool rhlidren
In their tiudy ol Geography
The Twi< e-a-Week Picayune
Issued Monday and Thuraday Mornlnga la a
ten-pa«e new * pa pe- c ntalnlng th latest
"ew*olth World Market Reporta, etc The
Thuraday l*aue always ha* a page ol Agrlcul
turai matter edrtei y Rr w H Dairy mole
Pr-I. ol Vi terlnary '•cleme l,a. Htate Unlver
ally, and State Veterinarian unlver
104 Copies in a year for $1.00
Sent to UHU pm tot t>-r Uniteti Stair* ouinOIr
Ot ltd*’ Orleans * ITH THE A TLAS. $1.40.
In New Orleans and to dJO AA
Foreign parts, one year
HiTH THE ATLAS. $!t.40
immediately n receipt ol On* Dollar and
1 >r'y cent* (|i 40) we wll ■ nd by r^glster.-d
n all one copy o* Thr Picayun-’n Hanay Al
lan and win commence mailing the twice a
Hark Issue* ol 7hr Picayune. Address
THE PICAYUNE, New Orleans, La.
■H^^Horses. Cattle. 1M styles.
SHy heavy No. 9 gslvanlred Colled 'BB
faff 8prlng ruat proof wires. Will defy ffi
HM stock, wind and weather. Imnr.;> IB
m * “*’*• 15 to 35c par rod. We pej freight SB
jgak. The Brown Fence & Wira Co., vBB
Dept. bt. CUvaUad. O.
A COMBINATION HULLEK.
"Che Victor Pea Huller iSruho
Peaa, Bean*. Sorghum Seed, Kvfti
Cora. Garden Seed, etc So «g
eaarly oprralad and light ia weigh:
l>*a nea»iy aa much work aa large
and heavier machines, (iood ~L
mju. wheal ian and separator Can ha
taken apart and vet up again ia <*»e
Catalogue free ig>a requaat
^Ueon Dy l« VICTOR PEA
_ BUIJTR CO., Dalton, Ga.
A Dixie Pea Huller
m*L«» bit profit* out o| (^,
P«m». Hul !• iitd cleans with
out bottlt* the prat iDrfe***,
their value lOe per btivlud
Many have given i-t.tite gain
(action lot civet lOvran. II
Initiated catalog tree U|ea
K»|ueit W rite today Dept. XI
SANDERS MFC. CO.
Dalton, Ga.
Get the Royal Pea Huller
1 It costa li-aa than any other
and give# I tetter antinfac
tlon It does faster work
and better work and never
gets out of enter. The
( Automatic Kan Insures a
steady breeze. The extra
heavy fly wheel makes it
the easiest running ma
chine ever patented Send
for price* and booklet. If
, y°u write now we have a
Specially attractive offer to make you.
Chattanooga Implement St Manufacturing Co..
I>*pt Y.. ( hattuniHuja. 'Jrfth.
THE PEERLESS PEA HULLER
Unequuled for threshing S»»f
•*»"» He am Tory hum Sted -nd
flrrie* Teed Grade, grain and
C ttoa seed Ha. IndevtrjctitHe Teeth
Customer* write that they have
used the /Ver/eaa without re
pair. yet. High prize, at Ma
coa and Augusta Fair* 11*fi.
Free liooklet.
PEERLESS PEA HULLER CO,, Dalton, C*.
■ N-*. high- la.- hardware
Hd-lliUH on Iii4*rll ht 26c to $1 00 with
burin«LiJrfnrU Permanent. pn.tltable
WT*? men of »-tlon. Haraph-. and case
t V4 hauler* not hut without ruik.
n Til* forrif»! i \ .• . i, u I am with 4r*taila
L. rowull Co., 76th Bt , RacUie Wl»
AGENTS”-?^ LINE
THE HOME CIRCLE
LIFE.
wr^TVE ME a taste of life!
lywl Not the tang of a seasoned
wine;
Not the drug of an unearned bread;
Not the grape of an untilled vine.
I'he life that Is really life;
That conies from no fount afar,
Hut springs from the toll and strife
In the world of things as they are.
Give me the whole of life!
The Joy, the hope and the pain,
Hie struggle whose end is strength,
The loss that Is Infinite gain.
Not the drought of a cloudless sky.
Not the rust of a fruitless rest;
Give me the sun and the storm,
The calm and the white sea crest.
Give me the best of life!
To live in the world with God,
' Whore the seed that la sown and dies
Lifts a harvest over the sod.
Where beauty and truth are one.
Where the right must have its
way,
Where the storm-clouds part for
stars,
And the starlight heralds tho day.
Give me the toll of life!
The muscle and mind to dare.
No luxury's lap for tny head.
No Idly won wealth to share.
Whether by pick or piano.
Whether by tongue or pen,
I.et me not live in vain;
Let mo do a man's work among
men.
—Charles It. Cleaves, In Youth's
Companion.
GETTING THE GOOD OUT OF THE POULTRY.
Rome SuKgoNtion* About Oremlng and C<*oklnu Fowl* That May
Be of Rerrlce—Bonelrim (lilrkm ami Itrunawtrk Mew.
By Mr*. F. L. Slmni
OOD FRIED CHICKEN, hot!
biscuit, and a cup of coffee. Is
a combination that Is good
enough for me." This is popular sen
timent. and It is uot my purpose even
to whisper Into the cars of my read
ers a word of heresy as to this well
established food combination, or even
hint that while It may he a palatable
combination It Is one that requires
vigorous digestive organs to say the
least.
It may seem superfluous to sny a
word about dressing a fowl for the
table, but I have seen the process so
badly performed by many cooks that
I shall venture a word with regard
to the process.
If the fowl Is washed before It Is
"drawn” and the drawing Is carefully
done—that Is, If the Internal organs
are removed Intact, It Is not necea
sary to wash again. If an accident
has occurred, and the organs have
been broken apart, then wash quick
ly and dry Immediately with a towel
One of the most common and at the
same time most Incorrect practices
In the dressing of a fowl Is the soak
ing of the fowl In cold water after
It has been dressed, as the cooks tell
us, "to draw out the blood." This Is
Rn effective process for drawing out
the flavor nnd nourishment ns well.
If that Is what Is desired. Rut since
the desire Is to preserve every bit of
Juice and flavor, the Idea Is to use
water sparingly after the carcass hns
been cut. In this connection. It may
be well to suggest that a popular
method with poultry dealers Is to
allow the fowl to fast twenty-four
hours before killing.
When the fowl is dressed It
should be placed In a cool place for
at least 2 4 hours. The method of
preparing freshly killed poultry for
the table Is to be discouraged, since
freshly killed meat of any kind !h
always tough and lacks In flavor.
Poultry full grown has the finest
flavor and is desirable for roasts,
stews, or soup. It Is with full-grown
specimens that this article will deal.
Honing a Thicken.—Place the
chicken on a table, breast down With
a small, sharp-pointed knife cut the
skin from the neck to the rump, down
the backbone. Carefully run the
knife between the bones and the
flcHh toward one of the wings. Dis
joint the first wing bone nearest the
body Press the knife point between
the flesh and bune of the wing, dis
jointing each bone as progress Is
made toward the flp of (he wing.
These tip bones cannot bo ramoved,
so must be left intact or cut off. the
first is preferable for they add to the
appearance of the result. Carefully
cut the meat away from the bones of
the Side, until the thigh Joint la ex
posed Disjoint the thigh, rutting
and pushing the meat from the bone
until the entire leg bones are expos
ed. which Is easily done by turning
the flesh Inside out Proceed with
the other side in the same manner,
being careful not to break the skin
Pull out the crop, take the neck In
one hand, the flesh and skin lu the
other, gently pull th« flesh until the
upper part of the breast bone Is ex
posed. Pres* the flesh from the
breast bone on to the sides until
only the bit of skin which adheres
closely to the edge of the bone re
mains. With a knife, sever the skin
from the bone, which must be done
quite carefully, for the skin adheres
very closely to the hone at this point.
I his being done, the carcass comes
out whole. The rump should be sev
ered. leaving It attached to the
flesh and skin. Wipe the skin with
a damp towel, spread the chicken
flesh side up. dredge with salt and
pepper.
For siufllng, use the meat of a
second chicken which has been cut
One, to which has bees added Hi
pound of pork sausage, j cup of
bread crumbs, l teaspoonful of snlt,
% teaapoonful of pepper, l table
spoonful of chopped parsley, and If
desired, ) tenapoonful of onion Juice,
A simple bread crumb stuffing may
iilHo be used satisfactorily. Press
this stuffing Into the wings and legs
whore the hones were removed Kill
the body cnvlty, pressing the body
Into shape, draw- the skin together,
ami sew It up the bark. Press the
legs and wings Into their original
positions and the result will ho n
shape resembling a duck. The fowl
may then he rolled in a cloth and
allowed to simmer gently In water to
which the bones have been added,
and then browned In the oven, or It
may he baked, with frequent hasting
from the beginning. This process re
luires space In the telling, but after
me or two trials, may l>o accomplish
'd quite quickly. A boned chicken
*ill keep for a Dumber of days, and